HAPPY MARCH Y’ALL!! How did you do with the time change? Are you missing that extra hour of sleep? I’m missing my extra hour in the morning. I slept until 7:00 today!! (Technically it would be 6:00 if we did not have the time change so I guess it’s all the same 🤷🏼♀️).
I am ready for Spring! It has been BEAUTIFUL here in NW Illinois. Today, it’s supposed to reach 60 degrees. AHHHHH:) This sun makes me SO HAPPY. You know what has also made me happy…I was able to take my mom’s famous Irish Soda Bread recipe and make it sugar free, gluten free, AND vegan. Her bread recipe was one of my favorites and I now found a way to continue to enjoy it that fits with my clean lifestyle. Soooo for the second edition of #SugarFreeSunday, here is my Healthy Classic Irish Soda Bread:
Something that makes me smile is that my mom was 100% Polish and made 100% the best IRISH Soda Bread. There was no Irish in her body, but her bread baking during the St. Patty’s Day season was THE BEST.
Now, how did I make this recipe sugar free, gluten free, AND vegan?! I had two special ingredients: Lakanto Monk Fruit Sweetener and Cassava Flour.
I purchased both of these supplies on Amazon (gotta love that #Prime), but I know that Lakanto can be bought at some local grocery stores. Just do your research on their website:) I used this brand of cassava flour, but any brand will do. Prior to making the recipe, I did some research in what flour I wanted to use. Some other vegan and gluten free options are almond flour and coconut flour, but personally, these flours have a distinct taste to me. I did not want their taste to overpower the Irish Soda Bread. With looking it up online, I found that cassava flour comes from a plant. This flour is the most similar to a wheat flour. I am hooked!!!
I am also hooked on Lakanto Monk Fruit products. Seriously, check out this company. All made from monk fruit, they have white sugar substitutes, brown sugar substitutes, powdered sugar substitutes, liquid sweetener, no sugar added chocolate, and no sugar baking mixes. I LOVE THEM!!! You know what’s also awesome. All of the monk fruit sweeteners are 0 calories. I don’t know how that’s possible considering how sweet their products are.
So back to the bread making…I combined all my dry ingredients (flour, monk fruit sweetener, baking soda, baking powder, and salt). Then I combined my wet ingredients (melted coconut oil, almond “buttermilk” made from almond milk and lemon juice, egg, and vanilla). Using an electric mixer, I mixed the dry and wet ingredients.
I should have taken a picture of the consistency, but it resembled a cookie dough. I placed this dough in my cast-iron skillet. Come on, ya HAVE to make it in the skillet. I feel like it makes it more authentic LOL. BUTTTT I understand that not everyone has this skillet pan, so a pie pan would work as well. I pressed the dough into the pan and then topped it with some extra monk fruit sweetener. (You can’t really tell, but it’s there in the picture on the right!!!!)
The bread needs to bake at 375 for about 35 minutes. You can use a toothpick to decide if it needs more time after the 35 minutes. Bake it for longer if the toothpick does not come out clean or if it is not browned on top. Once fully baked through, I let my bread cool for about 15 minutes before slicing. I COULD NOT WAIT TO HAVE SOME. The first of the season!!! I LOVE eating it warm and with some butter (Hence, when I eat the bread the next day, I make sure to either warm it in the microwave or toaster oven).
I can not emphasize how delicious this bread is!!! I am going to make another batch soon because #TisTheSeason☘️☘️☘️☘️☘️ It makes me SO HAPPY how I was able to alter my Mom’s classic recipe and made it clean and healthier!
I’m Claire, and I am deCLAIREing that making recipes clean make me happy. Please try this recipe to celebrate St. Patty’s Day, whether you are Irish or not!! Let me know what you think of it:) I hope you ALL have a beautiful Sunday!
Miss DeCLAIREing Happiness